The Chocolate Life

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September 2011 Blog Posts (9)

Help Please... chocolate caramels.. leaking

I keep making soft chocolate caramels and fudge yet when I coat them he filling "pushes" its way out and leaks - any advise please?

Added by Nigel on September 22, 2011 at 2:48am — 3 Comments

The Arriba Nacional Denomination of Origin in Ecuador

As I have discussed in previous posts, a truly valid definition of the Arriba Nacional term when applied to Ecuadorian cacao, or simply the Arriba name, includes Nacional beans sourced in parts of the Province of Guayas, the Province of Los Ríos and a small fraction of the Province of Bolívar. Ecuador historically produced fine flavor cacao from many other areas which were all Nacional beans but marketed under distinct names, including Bahia-from the area around Bahia de Caraquez, not to be…

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Added by Jeff Stern on September 20, 2011 at 5:00pm — 2 Comments

8FT CHOCOLATE CASE

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8FT CHOCOLATE CASE FOR SALE AT AN AMAZING PRICE! $1900.00....ZERO HUMITITY, TEMPERTURE CONTROL, INCLUDES ACRYLIC TRAYS! EMAIL FOR MORE INFO

Added by robin nahama on September 20, 2011 at 11:41am — 1 Comment

Any experience using Chocoley Couveture for molded bon bons?

Recently, I had a terrible experience using Chocoa brand chocolate for mold shells. Although, it the taste is similar to Cacao Barry, it didn't crystalize properly (even after several tests).

I noticed Chocoley has a couveture chocolate, but I'm not familiar with it? Does anyone have experience with their line of chocolates?

Added by Mark Lewis on September 15, 2011 at 7:27pm — 3 Comments

Help!!!What do I need to open an artisan chocolate shop??

Hello!!!!

I am a chocolate lover, and i have recently started to consider opening an chocolate shop wih a friend.

I am an artist and at the same time I have been running a family shopping mall.

I want ti change career and have been thinking about the chocolate business.

My friend is a documentalist.

 

We have been investigating but appart from the love of chocolate i do not know anything about the business.

 

Any advice>??one of my…

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Added by maria teresa gonzalez on September 11, 2011 at 8:16pm — 8 Comments

Trip to Ghana and Cameroon

As President of Project Hope and Fairness, I spent 3 weeks in Ghana and Cameroon this summer and distributed tools to 8 villages using money raised by the NGO.  To read about my adventures, please visit  www.sweetearthchocolates.blogspot.com.

 

I spent 10 days in Cameroon, talking to people in government and industry about building a cocoa study center near the town of Ebalowa, the…

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Added by Tom Neuhaus on September 8, 2011 at 3:30pm — No Comments

Genetic diversity and spatial structure in a new distinct. Theobroma cacao L. population in Bolivia

Abstract

Cacao (Theobroma cacao L.) is an important economic crop in the Bolivian Amazon. Bolivian farmers both cultivate cacao, and extract fruits from wild stands in the Beni River region and in valleys of the Andes foothills. The germplasm group traditionally used is presently referred to as ‘‘Cacao Nacional Boliviano’’ (CNB). Using DNA fingerprinting technology based on microsatellite markers, we genotyped 164 Bolivian cacao acces- sions, including both cultivated…

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Added by El Ceibo on September 7, 2011 at 8:30pm — No Comments

RITTER SPORT plays dirty tricks...

RITTER SPORT, a large German company manufacturing industrial and cheap chocolate for gas stations and supermarkets, is attacking fine chocolate makers like DOMORI, ROVIRA, MAGLIO, CONSTANT, ÅKESSON'S and many others because of the square shape of our bars... they claim that they are the only ones in the world that can make square chocolate bars...How laughable is this! Should there be any risk of confusion, we would be the ones that would have to fear any damage for our brands. I mean,…

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Added by Bertil Åkesson on September 6, 2011 at 7:11am — 4 Comments

Cacao Nibs and Pathogen Risk

I have had customers asking me for cacao nibs and roasted  and raw cacao beans but have been reluctant to stock these items due to salmonella or other pathogen risk. After seeing cacao beans being fermented and dried in numerous countries I question the safety of these products. Dirt, bugs, drying on asphalt roads etc..I question from all but the most sophisticated winnowing operations to remove the husk. Am I overreacting to the risk ? Does the roasting process kill these pathogens? Is anyone… Continue

Added by Melanie Boudar on September 4, 2011 at 12:07am — 6 Comments

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